Cinnamon Roll Couronne Recipe by Barry

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Ingredients

1 ¼ cups warm milk
3 cups all purpose flour
1 pkg (5 g) instant dry yeast
3 tbsp melted butter
2 tsp vanilla extract
¼ tsp salt
¼ cup sugar
2 eggs, slightly beaten
Combine 2 cups of the flour along with the sugar, instant yeast and salt
in a large bowl or in the bowl of a large electric mixer that uses a
dough hook. Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat
for 4-5 minutes until the mixture is smooth with no lumps. If using an
electric mixer, switch to the dough hook at this point and begin to
slowly incorporate the remaining 1 cup of flour. If not using an
electric mixer keep mixing in the flour gradually until a soft dough
forms that leaves the sides of the bowl. You may need to use a little
less or a little more flour, this is not uncommon. Knead the dough for
an additional 10 minutes either in the electric mixer or on a bread
board or counter top
Cover dough and leave to rest and rise for 30 minutes to one hour.
Punch the dough
down and knead it for a few minutes by hand before letting it rest for
another 10 minutes.
Use the photos provided as a guide to the process described to form the couronne.
Roll the rested dough out into a large rectangle about 12x 24 inches.
Combine:
1 1/4 cups brown sugar
2/3 cup very soft butter
3 tsp cinnamon
Spoon the mixture evenly over the surface of the rolled out dough and spread it to about a half inch from the the edges. Sprinkle on:
1 to 1 1/2 cups golden raisins (optional)
1 cup icing sugar
½ tsp vanilla extract
2 tbsp milk